Ina Garten Chicken Bouillabaisse with Rouille Sauce
Ina Garten's Chicken Bouillabaisse features golden brown chicken and potatoes in a smooth, soup-like sauce, served with homemade Rouille sauce and crusty French bread.
Ingredients
- 1 4 to 5-pound chicken 10 pieces from 1-2 whole chickens such as the thigh, drumstick or breast.
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 2 tablespoons olive oil
- 1 pound baby Yukon gold potatoes halved
- crusty French bread for serving
For the sauce
- 1 large head garlic separated into cloves and peeled
- 1 tsp saffron threads
- 1 tsp whole fennel seeds
- 425 g (15 ounce can) tomato puree
- 1½ cups good chicken stock preferably homemade
- 1 cup dry white wine
- 3 tbsp Pernod
- 2 tsp salt
- 1 tsp pepper
For the Rouille
- 4 large garlic cloves
- 1½ tsp kosher salt
- 1 extra-large egg yolk at room temperature
- 1½ tbsp lemon juice freshly squeezed
- ½ tsp saffron threads
- ¼ tsp red pepper flakes crushed
- 1 cup olive oil
Instructions
- Start by patting the chicken dry using paper towels and generously seasoning it with salt, pepper, and fragrant rosemary. In a large Dutch oven, warm up the olive oil over medium heat. Proceed to brown the chicken pieces in batches until they develop a beautiful, all-around golden hue, which should take about 5 to 7 minutes per batch. Once they're nicely browned, transfer the chicken pieces to a plate and set them aside.
- In a pot, heat gently on medium to low the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, salt, and pepper. Stir ensuring nothing sticks to the bottom and simmer for roughly 30 to 40 minutes stirring occasionally. Pour the sauce into the bowl of a food processor and blend it to get a velvety smoothness.
- In the meantime, preheat your oven to a toasty 300 degrees Fahrenheit.
- Return this gloriously smooth sauce to your trusty Dutch oven and add the sliced potatoes and the browned chicken pieces, complete with their scrumptious juices. Gently stir this delightful ensemble.
- Now, it's time to let the magic happen. Cover the pot and let it bake in the oven for a span of 45 to 55 minutes. The outcome you're aiming for is tender potatoes and perfectly cooked chicken.
- Prepare the rouille sauce (at the bottom).
- Before serving, give the dish a final check for seasoning. Ladle this hearty masterpiece into shallow bowls, accompanied by generous dollops of the delectable Rouille sauce and slices of crusty bread.
Rouille Sauce: (Yield: 1 cup)
- Mince finely the garlic and salt on a cutting board.
- Transfer the garlic and salt mixture to a food processor. Add the egg yolk, lemon juice, saffron, and a touch of red pepper flakes to the mix. Give your food processor a whirl until everything blends harmoniously into a smooth composition.
- With the machine still running, pour the olive oil in a slow, steady stream through the feed tube, allowing it to amalgamate into a thick, creamy mayonnaise-like emulsion.
- Finally, transfer the Rouille to a delightful serving bowl and stow it away in the refrigerator until it's ready to join your culinary masterpiece.
Notes
Recipe Notes
- The consumption of raw eggs may increase the risk of foodborne illness.
- The calories are calculated assuming a serving with 2 tablespoons of rouille and without the French bread.